Baked Rigatoni Pasta
This delicious baked rigatoni is loaded with meat sauce, mozzarella cheese, and topped with fresh parsley, perfect for a family meal.
Equipment
- 9"x13" (23 cm x 33 cm) baking pan
- Large pan
- Cooking spoon
- Measuring cups and spoons
Ingredients
- 2 teaspoons olive oil for cooking
- 1 pound ground beef for meat sauce
- 1 pound mild Italian sausage for meat sauce
- ½ cup onion finely chopped
- 2 teaspoons garlic minced
- 24 ounce marinara sauce for meat sauce
- 8 ounce tomato sauce for meat sauce
- salt to taste
- pepper to taste
- 16 ounces rigatoni pasta cooked according to package directions
- 2 cups mozzarella cheese shredded
- 2 tablespoons parsley chopped, for garnish
- cooking spray for baking dish
Instructions
- Start by heating olive oil in a large skillet over medium heat. You will know it is ready when it shimmers slightly and starts to smell fragrant. This step sets the stage for sautéing the meat evenly. Watch out for any smoke; you do not want to burn it.
- Next, toss in the ground beef and Italian sausage, breaking them apart as they cook. Let it brown for about 5 to 7 minutes until it is no longer pink. You will want that golden color for flavor. Keep an eye on it to avoid any drying out.
- Add the finely chopped onions and minced garlic to the pan, stirring them in with the meats. Enjoy the wonderful aroma that fills your kitchen as they sauté for another 3 to 5 minutes until the onions turn translucent. Do not let the garlic burn; it can turn bitter.
- Now, pour in the marinara sauce and tomato sauce, mixing everything together. You will start to see a nice, rich color forming. Simmer the mixture for about 10 minutes, allowing the flavors to meld. Just remember to stir occasionally, so it does not stick to the bottom.
- Take a moment to taste your sauce, and season with salt and pepper. You should get a nice blend of savory and tangy flavors. Adjust to your liking; just do not add too much salt at first, as you can always add more later.
- In a large bowl, combine the cooked rigatoni with your meat sauce. Stir gently until every bit of pasta is covered in that delicious sauce. Be careful not to overmix—it is important to keep the pasta intact for good texture in the bake.
- Spray a baking dish with cooking spray, then layer half of the pasta and sauce mixture on the bottom. Sprinkle it with a good amount of mozzarella cheese. Repeat with the remaining pasta and top it with even more cheese, ensuring an even melt. Avoid leaving gaps in the cheese for the best result.
- Pop the dish into a preheated oven and let it bake until bubbly and golden, about 30 minutes or until the cheese is gooey. Keep an eye on it, as oven temperatures can vary. You want that cheese perfectly melted, not burnt.
- Once it is out of the oven, sprinkle with chopped parsley for a fresh touch. Let it rest for a few minutes; it will be easier to serve and enjoy. You will be left with a beautiful, cheesy rigatoni dish that is sure to please your family and friends!
Notes
Shred your own mozzarella cheese for better melt quality. Use a high-quality marinara sauce for better flavor. Assemble the dish up to 6 hours ahead and refrigerate. If your baked rigatoni looks dry, try adding a splash of water to the sauce before baking for extra moisture. For a leaner meat sauce, using ground turkey or chicken and draining excess fat can help reduce greasiness significantly.